Saturday, 9 June 2012


For Samosa Cover:
1 cup plain flour (Maida)
2 tsp warm oil or ghee
Water to knead the dough
Salt to taste

  • For the dough, mix maida and salt. Add warm oil to it and mix well with fingers. Add water little by little to prepare it into a soft dough. Cover with a wet cloth and keep aside for half-an-hour.  

For the Stuffing:
4-5 medium sized boiled potatoes
1 big onion chopped
1 tsp ginger-garlic paste
3-4 chopped green chillies
1 tsp mustard seeds
1 tsp roasted coriander (Dhania) powder
1/2 tsp fenugreek (Methi) powder
1 tsp garam masala powder
1/2 tsp turmeric (Haldi) powder
2 tsp lemon juice
Chopped coriander leaves
Roasted peanuts - 1/2 cup
Salt as per taste
Oil for deep frying


  • For the stuffing, heat oil in a kadai and season mustard seeds in it. When it splutter add onion, ginger n garlic paste, chopped green chillies and fry. Add haldi, roasted dhania powder, roasted methi powder, garam masala, peanuts and fry. Then add mashed potatoes and salt into it and stir for a minute. This masala should be dry. Remove from fire and cool it.
  • Now divide the dough into small and equal parts. Roll them into round shape and divide it from middle. (Cut in the centre to make two halves). Take one half and fold it in conical shape and filled with masala. Seal the edges of the cone tightly with finger tips deeped in little water.
  • Heat oil in a kadhai. Deep fry the samosas until they turn to golden brown. Don't fry on high flame. Always use a low-medium flame. Remove from oil and soak in a tissue paper. 
  • Serve hot samosas with green mint chutney or tomato ketch-up.    

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